Serious Eats: Recipes

Dinner Tonight: Grilled Mustard Chicken with Fresh Corn Polenta

If you follow this column closely, you might notice that I'm pretty fond of polenta. For me, it's pure comfort food, and I use it as a base for all kinds of dishes—instead of pasta with a slow-cooked bolognese, as a base for sautéed medallions of pork with salsa verde, next to sautéed spinach with pine nuts and golden raisins. So I fell quickly for ths recipe for Grilled Mustard Chicken with Fresh Corn Polenta from Bon Appetit, out of the same spread I found the carbonara-like pasta with corn pesto last week. It takes the polenta a step further by stirring in fresh bits of corn. Their plump, summery flavor echoes the cornmeal of the polenta: a start-to-finish homage to corn, ideal for summer.

The chicken atop this base is soaked in mustard, lemon juice, and garlic, which ends up infusing into the meat as it grills (it's key to slip some of the marinade under the skin as well as on top of it). Once cooked, the sharp taste of the mustard is muted, leaving just a trace of its fragrance and a wonderful crust on the chicken. It can burn easily, so watch out. It's pretty much guaranteed to be among the most flavorful chicken off your grill with summer.

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.

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